Marathon Training Week 1 + HIIT article

Hi guys! I hope you all had a great weekend. I’m here this morning to recap my first week of marathon training!

First off, let me explain how I’ve adapted the program I’ve chosen to fit my needs. I’ve decided to run on Monday, Wednesday, and Friday, with my long run on Saturday.

On Tuesday and Thursday, I will do about 45 minutes of strength training. Sunday will be a complete rest day. I’m also planning to throw in at least one yoga class a week, since I LOVE it and find it really helps with my running. There are a bunch of free yoga classes around the city this summer!

Additionally, in this program, training runs are supposed to be run slower than your race pace, unless they are “pace runs”. I don’t really have a real time goal for this marathon, since it’s my first, so I’m basing training/pace runs on effort. I will try to run most training runs at an easy effort, while race pace will be slightly more difficult.

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Last note: I tend to do my shorter runs (usually 5 miles or less) around my apartment, where the terrain is pretty hilly, which is great training but also tends to yield a slower pace. I do my long runs along the Charles River path, which is relatively flat, so my pace tends to be faster.


This week, my mileage was very similar to what I’ve been doing in pre-training, so I’ve got nothing too interesting to report. I also switched my Friday and Saturday runs, since I was away this weekend at my boyfriend’s sister’s high school graduation!

3 mile run at 9:43 pace + about 3/4 of a Tabata workout

**I teach a Tabata class on Monday afternoons, and have only had 1 or 2 participants so far, so I end up actually doing most of the class with them to keep the energy up!**

Strength training

5 mile pace run at 9:30 pace

Rest day

**I was feeling uncharacteristically tired today, so I skipped the gym and did about 5 or 10 minutes of core work at home**

8 mile run at 9:20 pace

3 mile run at 9:23 pace

Rest day

Favorite Run: My long run! I LOVE running along the Charles River path. It’s beautiful, relatively flat, and you pass by lots of other runners and bikers. I also usually listen to podcasts on my long run days, which makes the time fly by.

Least Favorite Run: My Saturday 3-miler. I got up at 7am to get in this run after falling asleep around 1am, plus I had spent 6 or 7 hours on the bus the previous night. My legs felt super tight and I didn’t have much energy. I was also staying at my boyfriend’s family’s house for the weekend, and the path I chose was basically hill after hill after hill for the 1.5 miles out. On the way back, I was going downhill a lot, so it all evened out, but check out these splits!


I felt so much better after the run, but boy was that first mile and a half difficult!

Fueling: Right now, I am not bringing water with me on runs. I don’t need it on my shorter runs, and there are water fountains for the first 3 miles of the path I run on the Charles River. I fueled up with a couple of dates about 5 miles into my 8 mile run. Dates are the best! The sugar becomes available for you to use almost immediately, like in gels/chews, but you actually get some good nutrition in as well.

Entertainment: I usually just listen to a variety of music on my ipod shuffle while running, but during my long runs, I tend to listen to podcasts. This week I listened to 1 1/2 episodes of No Meat Athlete, my favorite podcast!

That’s it for this week! Also, check out my article on The Pros and Cons of HIIT and Steady State Cardio on The Fitness U!

Massaman Lentil & Chickpea Curry: Original Recipe

OMG this recipe came out so well! I could eat this every single day and be quite content. And no, I am not exaggerating.


I was feeling discouraged after my failed attempt at Vegan Margharita Pizza. It takes quite a while to make a cauliflower crust, so it was pretty sad having spent 2 hours making dinner only to have it be pretty su-boptimal.

This recipe reminded me that I do, in fact, know how to cook. It only took about 30 minutes to make and turned out perfectly. WIN!! This is not an “authentic” curry, as it is a hybrid of a Thai Curry (since it uses Massaman curry paste & coconut milk) and an Indian curry (since it uses lentils, chickpeas, and peas, which are often in Indian dishes). But whatever it is, it’s easy, hearty, creamy, healthy, and delicious. YUM.

Can you tell how excited I am?!?

Start by chopping up an onion and pepper.


Heat the peanut oil in a large pot over medium and add onions and peppers. Saute for 5 minutes.


Add coconut milk, vegetable stock, and curry paste. Stir well to combine.


Add lentils and bring to a boil.


Reduce heat and simmer for 15 minutes.


Add chickpeas and frozen peas and simmer for 5 minutes more.


You’re done! Ladle into bowls and serve.


I loved this curry by itself, but feel free to eat it with rice if that’s your thing.

Massaman Lentil & Chickpea Curry 
Serves: 3-4


  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 Tbsp. peanut oil
  • 1 1/4 cup light coconut milk
  • 1 3/4 cup vegetable stock
  • 1 can (1/2 cup) massaman curry paste, such as Maesri
  • 1 cup red lentils, rinsed thoroughly
  • 1 can chickpeas, drained and rinsed
  • 1 cup frozen peas

1. Chop up the onion and pepper. Rinse lentils and chickpeas.
2. Heat oil in a large pot over medium heat. Add onion and pepper and saute for 5 minutes, until soft.
3. Add coconut milk, vegetable stock, and curry paste. Stir well to break up curry paste and combine.
4. Add lentils and bring to a boil. Reduce heat and simmer for 15 minutes.
5. Add chickpeas and frozen peas and simmer for 5 minutes more.
6. Ladle into bowls and serve alone or with rice.

If you make this, let me know what you think!

Vegan Pineapple Coconut FroYo

Do you like dessert? And do you like when said dessert takes you less than 5 minutes to make?

If you answered yes to either of those questions, this recipe is for you.


Oh hey, and did I mention this recipe is vegan AND healthy as well? Seriously, I got so excited after taking my first bite of this. It’s the perfect snack or dessert for a hot summer day.

Simply place 2 cups of frozen pineapple, 1/3 cup light coconut milk, 1 Tbsp. maple syrup, and 1/2 tsp. vanilla extract in a food processor.


Blend on low to start to cut through the pineapple chunks, then blend on high until creamy.


Place in the freezer for about 30 minutes to create a slightly firmer texture.


Scoop into a bowl and enjoy!


Feel free to top your bowl of vegan froyo with cocoa nibs, chocolate chips, fresh fruit, or a swirl of nut butter!

Pineapple Coconut “FroYo”
Servings: 1-2


  • 2 cups frozen pineapple
  • 1/3 cup light coconut milk
  • 1 Tbsp. maple syrup
  • 1/2 tsp. vanilla extract
  • Toppings of your choice, such as cocoa nibs, chocolate chips, fresh fruit, or nut butter


1. Place pineapple, coconut milk, maple syrup, and vanilla extract in a food processor. Blend on low to chop up pineapple, then blend on high until smooth.
2. Place “froyo” in the freezer for at least 30 minutes to create a firmer texture.
3. Scoop into a bowl and add your preferred toppings. Eat!